Seattle chef Ethan Stowell adds intense flavor to his vinaigrette by adding red wine he’s reduced on the stove.
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1/4 cup dry red wine
1/4 cup red wine vinegar
1 tablespoon Dijon mustard
1/4 cup grapeseed or canola oil
How to Make It
In a small saucepan, bring the red wine to a simmer. Cook over moderate heat until reduced to 2 tablespoons, about 8 minutes. Transfer to a small bowl to cool. Whisk in the vinegar and mustard. While whisking constantly, slowly drizzle in the oil until emulsified. Season with salt and pepper.
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